Desempeño de saccharomyces cerevisiae al estrés ácido en el proceso de fermentación alcohólica

Autor: Diógenes, Bianca Cavalcante, Carmo, Shirlene Kelly Santos

Publikováno v: Research, Society and Development; Vol. 10 No. 10; e232101018716
Research, Society and Development; Vol. 10 Núm. 10; e232101018716
Research, Society and Development; v. 10 n. 10; e232101018716
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Yeasts are essential for an efficient fermentation process in the production of some foods and beverages. Fermentation’s effectiveness depends on several factors, including the pH of the medium. The wort acidity and the fermentative microorganism a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::4c9898f61ddfc98895c0dfc4ff918d3a
https://rsdjournal.org/index.php/rsd/article/view/18716